In a large mixing bowl, measure out 2 cups of almond flour, 1/2 tsp. baking powder and 1/2 tsp. baking soda. Add 1/3 cup Splenda, or other granulated sweetener to the mixture. Set aside.

Zest your lemon with a microplane until you have 1 Tbsp. lemon zest. Juice half the lemon to get 4tsp lemon juice.

In the microwave, melt 6 Tbsp. of butter and then add 1 tsp. vanilla extract.

Transfer your almond flour and sweetener to a small mixing bowl. Put your butter, lemon zest, lemon juice, and chopped rosemary into the now empty large mixing bowl. Add your almond flour back into the wet mixture slowly, stirring as you go. Keep mixing until all the almond flour is added back.

Wrap the dough tightly in plastic wrap.

Place the wrapped dough in the freezer for 30 minutes, or until hard.

Preheat your oven to 350F, remove your dough, and unwrap it.

Cut your dough in ~1/2" increments with a sharp knife. If this knife isn't sharp, it will make the dough crumble. If the dough is still crumbling, that means it needs more time in the freezer.

Grease a cookie sheet with SALTED butter and place your cookies onto it.

Bake for 15 minutes at 350 degrees. Once removed, allow to cool for 10 minutes, remove from cookie sheet, and enjoy!